Embark on a flavor-packed journey with the Artsy Dudes Podcast as we sit down with the culinary virtuoso, Chef Alison Bieber. With the sizzle of her insights and the spice of her personal tales, Chef Alison, a seasoned chef with 27 years under her apron and a cookbook to her name, guides us through the peaks and valleys of a career in the vibrant world of gastronomy. Discover how she fused her resilience with a passion for Spanish flavors and the avant-garde art of molecular gastronomy to carve out a space in a kitchen often dominated by men.
We stir the pot on a variety of savory topics, from the integration of technology in modern cooking to the importance of sourcing quality ingredients—a challenge heightened by the ongoing inflation. Listen as Alison weighs in on the rise of plant-based alternatives and the fascinating parallels between evolving food trends and the film industry's love affair with reboots. Whether you're an industry professional or a casual cook, this episode is garnished with tales that connect agriculture, the environment, and the cultural rituals that shape how we eat and live.
As we plate up the final course of our conversation, Alison offers a sneak peek into her book, "Chef Eats: Recipes and Techniques," leaving us eager for more culinary creations. We wrap up with a heartfelt discussion on the cultural significance of food photography and the rituals that surround our dining experiences, proving that the essence of cooking extends far beyond the kitchen. So grab your favourite kitchen gadget, and let's explore the delicious world of chefdom with Chef Alison Bieber!
Embark on a flavor-packed journey with the Artsy Dudes Podcast as we sit down with the culinary virtuoso, Chef Alison Bieber. With the sizzle of her insights and the spice of her personal tales, Chef Alison, a seasoned chef with 27 years under her apron and a cookbook to her name, guides us through the peaks and valleys of a career in the vibrant world of gastronomy. Discover how she fused her resilience with a passion for Spanish flavors and the avant-garde art of molecular gastronomy to carve out a space in a kitchen often dominated by men.
We stir the pot on a variety of savory topics, from the integration of technology in modern cooking to the importance of sourcing quality ingredients—a challenge heightened by the ongoing inflation. Listen as Alison weighs in on the rise of plant-based alternatives and the fascinating parallels between evolving food trends and the film industry's love affair with reboots. Whether you're an industry professional or a casual cook, this episode is garnished with tales that connect agriculture, the environment, and the cultural rituals that shape how we eat and live.
As we plate up the final course of our conversation, Alison offers a sneak peek into her book, "Chef Eats: Recipes and Techniques," leaving us eager for more culinary creations. We wrap up with a heartfelt discussion on the cultural significance of food photography and the rituals that surround our dining experiences, proving that the essence of cooking extends far beyond the kitchen. So grab your favourite kitchen gadget, and let's explore the delicious world of chefdom with Chef Alison Bieber!
That song's like my head yeah. I just got it out too, because I watched the Wandavision, the first episode, just the other day.
Speaker 2:Oh yeah, that's how it reminds me of the great outdoors.
Speaker 3:He goes. Archdude Mark. All right, we're ready to go. Hello, my name is Taylor and welcome to the Archdude podcast, the podcast that's about independent artists, musicians and filmmakers, where we talk, shop and goof off a little bit. So thanks for joining us, joining us today. Here in the room we have Ryan. You want to introduce yourself? Hello everybody. Okay, that's over to get on right. Moving on, we also have Tyson. Tyson say hello to the people at home. Hello, hello.
Speaker 1:My name is Tyson. Uh yeah, follow me on instagram at Tyson dot c.
Speaker 3:Okay, shameless Introducing our esteemed guest for um this one podcast today we're going to be talking about food, and so the perfect person I thought to call would be chef, restaurant owner, executive chef, cook, foodie you name it. She's done it. She has just released a cookbook as well. Um, I'm also going to get you to explain to the people at home what ccc is.
Speaker 2:I was going to say Um she has just released a cookbook.
Speaker 3:Sorry, the cookbook is called chef eats recipes and techniques by the one, the only, allison McNeil cc.
Speaker 2:Applauses.
Speaker 3:Hello, all right. So, um, thanks for, uh, thanks for being here and, allison, thanks for having me. Yeah, why don't we just tell the people a little bit about yourself? Uh, maybe the history like, how long have you been a chef? Um, and, yeah, just start from the beginning.
Speaker 2:Well, how much time do we have? Um, okay, well, yeah, I mean, I'm Allison McNeil, ccc. Ccc mean certified chef cuisine. Um, I've cooked my whole life 27 years, I guess now. Um, yeah, went during the pandemic, I did the ccc, so back to school. I've been red seal for a while. Since 2001 I graduated sate, the culinary program, and sate what? Never heard of that. What is that For those of you? Southern albergue institute of technology there you go.
Speaker 1:Okay, sorry, I was trying to get out of there, yeah.
Speaker 2:So, yeah, uh, I've worked in restaurants my whole life, worked in Calgary mostly. I've traveled a lot on food tours all through Europe, central America a little bit, mostly Spain. Lots of my inspiration comes from Spain. I love the food, I love the culture. Cuisine is amazing. I love how they eat. I love that they sleep in the afternoon after they eat. So, yeah, after I did my ccc, I didn't know what to do next. It was a pandemic Lockdowns happening, so I wrote a cookbook.
Speaker 5:Excellent excellent.
Speaker 3:Do you just want to? We'll plug the cookbook a little bit later in the podcast. You just want to maybe explain a little bit about, like, what it was like Coming up as a, as a girl and a woman in the culinary industry, because I myself come from the culinary industry, as you know, and there were there were a lot of jokes going around that it's, you know, it's like a pirate ship, and I think Anthony Bourdain even said that one of his Books, that it's working in the back of the kitchen is like working with a bunch of pirates. Sure, yeah, and I just wanted to.
Speaker 3:I didn't mean to start so heavy into the podcast, but I just wanted to explain what it was like Coming up in this industry, which has gotten better much like the film industry it has gotten better. But it's still got a bit of a ways to go, so yeah.
Speaker 2:Well, well, I mean, I come from a time when there were no females in the kitchen for sure, usually was the only one. Lots of lots of chefs would tell me, like when I was applying to go to, say, to take culinary, I had some people in the restaurant that I worked at telling me, like I'll never make it, I don't even bother, I'm just a girl, oh, they'll never accept me as a chef. Um, it kind of only drove me a little bit harder to Really want to do it, because I'm like what are you talking about? I can do whatever I want to do. This is what I wanted to do, so push it down, so pushed me harder to do it. The people that thought that I would never make it or never graduate.
Speaker 5:That's kind of weird, because, uh, yeah, I'd be like well, look at julia child like screw up guys.
Speaker 1:I understand existing purely out of spite.
Speaker 4:Yeah, yeah.
Speaker 2:Um, so I mean, like I guess it was a struggle a bit, you have to have really thick skin, like I do. I Roll with the punches, try not to let anything get to me, try not to take anything personal and Get to where I want it to be. That was a chef. Here I am excellent.
Speaker 3:What, um, what do you think Was the moment in your life when you realized that, um, you know, I want to do this as a profession as opposed to just being something. Maybe you loved it was like I want to Be a chef one day.
Speaker 2:I'm for sure in high school, and it was the only thing I liked in high school. So the obvious choice.
Speaker 3:Was there a culinary program or was it just like yeah?
Speaker 2:in high. Yeah, it was home act well, it was foods they, they had. Like they had it all separated you, you either took foods or you took. I don't know what the other one was called, where you just sew and I thought that was just part of home act, but yeah, no, it was it was separated. It was just foods.
Speaker 3:Oh, because I remember the one, I was younger.
Speaker 2:Yeah, yeah so in in Strathmore it was separated, you could take one or the other and it was food foods one, two and three.
Speaker 4:Yeah, those are your always? I think, I think.
Speaker 2:Sewing was home act, I wasn't interested, although I kind of wish I Took it now because I would like to sometimes sew my own stuff.
Speaker 5:Yeah, when you lose a button, you're like, why don't I?
Speaker 2:All right.
Speaker 3:Well, you can attempt it. Yeah yeah, half of the shirts in my closet are like only as sewn on. But yeah. Partially deformed.
Speaker 1:You're doing your own.
Speaker 5:Yeah, we're doing our own wounds. Yeah, oh yeah, I would be. That would come in handy too. So, from high school and home act, did you go To sate like right after high school I?
Speaker 2:did. Okay, I uh, I sat down with my guidance counselor and I really wanted to be either a paleontologist or an actress and he told me that I should Think about it, because most people that go into those industries become teachers. And I was like, well, I don't want to be a teacher, so I didn't do any of that. And I was like, well, I really like foods, so why don't I do that? And my foods Instructor had connections at Sate, so she wrote me a letter of reference and there I went.
Speaker 5:Yeah, so you always seemed to drama quite a bit. In high school too, I was yeah.
Speaker 2:Didn't go any further than that, though I was disappointed that that guidance counselor said that to me.
Speaker 5:I'm gonna be a drama teacher.
Speaker 4:I was young.
Speaker 5:So after sate um was, did you work a bit and then Pursue more schooling, or how did that go?
Speaker 2:Well, I had to get my red seal. So you come out to say it as a journeyman, do your time and get your hours and then do your red seal and then Just be a chef, work your way up. Um this you can do your ccc after you've been a red seal for, I think, five or ten years, but you have to have been in a senior role leading a team in a kitchen. Um, so it's, it's based on experience To move up, and then the next level would be CMC, which is certified master chef. I can't even apply for that for at least ten years.
Speaker 5:Oh, it's like ten years from now.
Speaker 2:Yeah, since I got my seat five or ten years.
Speaker 3:How, how often do people do this? Like how rare.
Speaker 2:CMC. I think there's only three or four in canada.
Speaker 5:Really oh sure.
Speaker 2:Yeah, mike Lottelmeyer is one.
Speaker 3:Okay.
Speaker 2:He just got his it's. It's really intense. They give you four years to do it. It's kind of work at your own pace a little bit, but it's. I've read over the coursework. It sounds intense so that's I'm.
Speaker 3:You know, I guess CMC is around like michelin star type of uh, exclusivity just really highly educated chef like yeah yeah, I was thinking like It'd be the equivalent of like I'm just having one doctor, but like having five, yeah, so like you've got five doctors in culinary arts.
Speaker 2:Yeah, no that's insane.
Speaker 3:Yeah, how many people in Canada are ccc?
Speaker 2:There's quite a few. I don't know the number exactly. Most of them work at state. Oh okay, as instructors Say, they're Nate.
Speaker 3:Like, like. What are we talking about, though? Like in the, in the dozens or in the hundred?
Speaker 2:I have no idea. To be honest, I really don't. I think all of the instructors at state right now are Ccc.
Speaker 3:Oh, okay. Well, that makes sense. I wonder if their guidance counselors told them that they'd probably be teaching. All of their guidance counselors told all of them individually. Different times, in different places that they would all end up being.
Speaker 1:Drama teachers. You're listening at home and?
Speaker 3:your counselor tells you you're gonna be a drama teacher, pack up your knives, you're headed to the kitchen.
Speaker 2:I guess that just being a teacher now. But now, like, obviously I here, I am kind of teaching, writing the book and passing on my knowledge. It just I had this idea in my head of being a teacher and I just didn't want to do it.
Speaker 5:The book just seems so much cooler, though I mean.
Speaker 3:And I mean.
Speaker 5:Yeah, not the best teachers out there, no no yeah.
Speaker 3:If you think about it like the more you've done something, the more knowledge you have, you automatically just become a teacher. Yeah yeah, because, like you might not even mean to do it, but if somebody's watching you do it, they're learning how to do it. Yeah, and probably probably you say that's true.
Speaker 1:Yeah, there's always one cook that's going too slow, so you have to go and Take the knife from him. Like what are you?
Speaker 3:doing. Oh, you never do that.
Speaker 1:Oh, I know.
Speaker 3:Yeah, you never touch another. Cooks, cutting boards or knives. There's so many rules that you might consider ridiculous, but it's like Like, I'm so like Tyson, that's not even funny. No, it's not funny.
Speaker 2:Spoons. My spoons are sacred. Don't touch my spoons.
Speaker 3:Oh yeah, yeah, if there's. If there's a plastic portion cup on somebody's station with spoons, Don't touch their spoons and it looks like there's more than what they've counted. A guarantee of that. Cook has already counted those, pre counted those before they left their station. They're going to come back, dump it out, go through each one and if there's one missing, there's going to be screaming in that kitchen.
Speaker 1:See, this is why the line yeah company owned all the spoons the kitchen stops until that spoon is found.
Speaker 2:I've been in those situations.
Speaker 4:Customer in those situations right.
Speaker 3:It's like oh, I remember that community episode when Annie lost her pen, oh, and then everything just stopped until Annie got her goddamn pen back. It's, it's very much like that.
Speaker 5:That makes me think of kids in the hall where he's like my pen, my pen budskip. Um yeah, so I guess, uh, back to food.
Speaker 3:Um, so right now you are just primarily, are you just Doing the cookbook, are you writing another cookbook? What are you doing in the meantime? Um, to keep yourself busy.
Speaker 2:Oh, I am a chef at Aco's blue flame kitchen Awesome fancy yeah um, that's what I do full-time right now. Um, am I writing another cookbook? Absolutely, this was so much fun and I have never really been a writer. All my recipes, like the inspiration for this was looking through my notebooks and being like what are these recipes? Like I couldn't even decipher how to make the stuff that I was writing down. I'm like you know what I'm going to write this down for real.
Speaker 5:It's kind of a funny reading method where you said you had ingredients listed but no measurements beside it. Yeah, so I imagine did you just have to, or did you know it when you cooked it? Or did you have to, like, cook something 10 times to be like what the hell was the measurement?
Speaker 2:Well, I like so much of my career. I would just have a chef telling me what to do and not no recipe coming out of their mouth, and I'm just like, okay, so you need to make this sauce. You need to use shallots, garlic, thyme, white wine, chicken stock bones in a pot, sear. It do this, and so you're just writing down what needs to be in it and I just hope that what I've learned before I come to the right end result Just the preternatural skills going on.
Speaker 2:Yeah, so all of my books are just scribbles like that. Okay, so that that was. The first book was I wanted some of the recipes that I've learned that I had fun cooking. There's a little bit of molecular in there, because I really like that as well. I just wanted in one spot, and now I'm realizing that I actually really liked the writing part of it as well, and I've never really did that in my life Like journaling and stuff for sure, but I was. I never wrote a lot like lots of papers or anything like that. Now I really like it, so I got to do a second one. It might be a little bit longer, that's great.
Speaker 3:What do you have any ideas for that?
Speaker 2:The second one. Yeah, yeah, I do.
Speaker 3:Do you want to share or just be like no?
Speaker 2:Do I want to share. I'm going to have to buy the new book. No, yeah, okay, yeah, I do.
Speaker 1:I do.
Speaker 2:I do. So this one is chef eats. So this is a little bit of a collaboration with my husband as well, who before he was my husband, he was one of my chefs, sous chef and then executive chef, and then we worked together and we opened up a lot of restaurants together. So there's some of his stuff in there, some of my stuff, some of the stuff we learned together. My second book I want it to be chef eats. Like a kid, totally nostalgic All the recipes I ate when I was a kid made as a chef.
Speaker 3:It's a great idea.
Speaker 2:Burgers, mac and cheese, all things that are indulgent and kids like Like just kids stuff Hot dogs.
Speaker 3:Or are you going to do like a more adult kind of take on?
Speaker 2:Well, I'm going to do hot dogs, but I'll make the hot dogs.
Speaker 3:Oh, okay.
Speaker 2:Like, have a sausage recipe in there, okay. You said your comfort food. Make the buns.
Speaker 5:Your specialty is more comfort food, right? Mm-hmm, okay, yeah.
Speaker 2:And nostalgic food, like I don't eat a lot of the stuff I ate when I was a kid. I also think that they make it a lot different, like I remember crafting or being much better than it is now.
Speaker 5:Yeah, I'm not sure if it was my taste buds or Right, I don't know if it was the recipe. I think they fucked it. Yeah, probably, honestly.
Speaker 3:Something to save money. You need so much ketchup now, yeah, so much on top of that KD to make it palatable Like it's you have to go sharp cheddar and hot sauce.
Speaker 4:Oh yeah, you want to eat it.
Speaker 1:Yeah, mm-hmm.
Speaker 3:Yeah, hot sauce is good. Yeah, anywho, that sounds like a great idea for a look.
Speaker 2:Yeah, I'm excited about it.
Speaker 3:I have a lot of it done already, oh okay, that was my next question, like, have you started?
Speaker 2:I have.
Speaker 3:I don't know about that, so you're really getting into this cookbook writing thing.
Speaker 2:Yeah, I have five planned.
Speaker 3:Five Okay.
Speaker 2:All in the ChefEats series.
Speaker 1:You sure you like it.
Speaker 4:I don't know about that. We'll see.
Speaker 2:I mean, usually when I do something, I just do it so until it doesn't work anymore, and then I'll do something else.
Speaker 3:So from this book, ChefEats, what's your? I know it'll probably be difficult for you to answer this, but do you have a personal favorite that's in this book?
Speaker 2:I like the molecular that's in it, because I like doing some of that stuff, not all of it. I like making pearls. I think it's just interesting. I like the texture.
Speaker 5:Describe molecular. To me I'm kind of lost with the.
Speaker 2:Okay. So using chemistry to change the food into something else. So for pearls, what I was just saying is you can take a liquid like juice or a vinegar or an oil and you set it with. So you bring it to a boil with agar, agar powder, which is a seaweed derivative, and you boil it and then cool it and let it set and it sets like jello, right, so you can cut it at that point, or it sets really, really firm, like harder than gelatin. So to make pearls, you would put that warm liquid into a squeeze bottle and drop it slowly in like a stream of droplets into really, really cold oil and it sets it in that sphere. And then you scoop them out and rinse them off and you have, like lots of people, you do vinegar with them, so balsamic vinegar, and then put it on a tomato salad and it looks really cool, tastes just like balsamic vinegar, but it's interesting.
Speaker 5:Little balloons that pop in your mouth, full of Very fascinating and it reminds me because my girlfriend was looking at your book and she worked in a restaurant. She was like, oh fuck, I hated like making pearls, Like I have to make a whole like thing of them and it would be so tedious. And now I get more, and now that you've explained it a bit more, yeah, but very fascinating. Yeah, just interesting.
Speaker 1:My brain just went wait, I can have boba on my sandwich.
Speaker 2:Right, yeah, yeah.
Speaker 3:Or you could have an open-face sandwich If you could. Could you do like mayonnaise ones and put the mayonnaise pearls on top?
Speaker 1:Oh, you know what?
Speaker 2:Mayonnaise pearls Interesting. I've done yogurt pearls before I'm like yeah, mayonnaise pearls, weird.
Speaker 3:Or you do like a weird deconstructed like chicken wing, like you take chicken meat and then you like put it into a cube and like deep fry that and then you put like a ranch pearl on top of it.
Speaker 2:Oh no, you know what we've done before those Tabasco pearls for oysters, oysters. I remember that. Yeah, those they're really cool. Yeah, that sounds pretty. Can't put too many, because it can get really hot.
Speaker 5:It must look so nice too, on the plate yeah.
Speaker 3:Well, it looks like caviar, yeah Like when you do it.
Speaker 1:I would so want to trick my mom to think I mean like way too much caviar. She's not even seen caviar, she wouldn't know that Right, she's like wait, that's expensive, no stop, ah.
Speaker 2:I think there's a line of kelp caviar out there and that's how they make it. That's basically what it is for vegans.
Speaker 3:They have vegan caviar yeah.
Speaker 2:It's just pearls. They're like little dish of pearls.
Speaker 3:I guess it would kind of taste the same.
Speaker 2:Yeah.
Speaker 4:Yeah, they use kelp yeah.
Speaker 3:Actually that's really smart.
Speaker 2:Yeah.
Speaker 4:You can make a necklace.
Speaker 3:You know those ones, the more you know.
Speaker 1:Oh man, I'm going to have to learn how to do this, all right.
Speaker 3:Move it on. So Sorry, and we're back. So I was looking in your book. There's one recipe here that is like super simple. That sounds absolutely delicious to me. It's grilled peach salad with pomegranate pearls, and this ties into what we were just talking about.
Speaker 4:Yeah.
Speaker 3:And it consists of believe it or not, just like five items, if you don't count, like the agar and the olive oil, but it like just the flavors here sound like I'm imagining it. This sounds delicious. So you've got peaches, manchego cheese and barico, which is like Spanish, it's that.
Speaker 2:Hamon. Yeah, pachinaigra, depending on where you're from, don't be the equivalent of like churro, maybe. Yeah, just different, different, like churro, like churro parma. Yeah, but cured differently and from different animals, different feed.
Speaker 3:Oh, okay.
Speaker 2:Different flavorings and they cut it by hand in Spain.
Speaker 3:Oh, okay, yeah, and the last ingredient is just arugula. And then on top there's a picture here you put like olive oil, salt, and then the pearls, and then there's a picture of the salad yeah, I want to eat that.
Speaker 2:And some method pictures I tried to include. I think I'll do more of that in the second book.
Speaker 3:actually, Like yeah, for those process photos. Yeah, so it's like, as you're going along in the process of making it, there's photos for each thing. Basically, yeah.
Speaker 2:That's really cool. Yeah, the important thing to remember and I mentioned it in the book is that a lot of my recipes some of them are really simple like that, but it's important to get those peaches at the height of peach season. Get everything when it's good. That's how it's going to be the best. If you try and make that salad in the middle of winter, it's probably not going to taste as great.
Speaker 3:So no canned peaches.
Speaker 2:No hard to grill canned peaches.
Speaker 3:That's true. You know, people at home can just make it themselves. So, people at home, get out your yellow cheddar cheese, your canned peaches, your bologna.
Speaker 2:You know what, If that's what you like absolutely yeah, and throw some of that. Just drink a glass of pomegranate juice, don't worry about this Fancy home and zone.
Speaker 5:It's going to be easier to just buy a bag of fuzzy peaches, throw them in there. I was curious.
Speaker 3:I'm thinking about it right now, anywho.
Speaker 2:There's a fuzzy peach, actually as a garnish on my sangria.
Speaker 3:Oh, you've got drinks in here as well.
Speaker 2:I do. Yeah, a few at the back, yeah, at the end.
Speaker 3:And I'm assuming like desserts and kind of everything right.
Speaker 5:Is your book available? Like on the whole Amazon thing, it is yeah, okay, yeah.
Speaker 2:Amazon and Barnes, Noble Freeze and Press. Where was the publisher? And now that the craziness of the Christmas season is over, I'll have to get into chapters in Indigo.
Speaker 5:I was curious about the Spanish influence. Do you find a lot of dishes or have some type of influence from Spain?
Speaker 2:A lot of the stuff I cook now does. I've been there a lot. My restaurant was Spanish influence restaurant. It was called the Black Pig, which the Iberian ham or Iberian pigs is what. The ham on comes from Black pigs, so that's where the name came from and I really wanted to do that hand cut ham on in Calgary. Nobody was doing it at the time so I got a lot of inspiration from Spain. We were I've been to Spain probably eight times, seven or eight times. Yeah, I go there often. I like the food. So, yeah, their focus is on ingredients as well. When you go there, Like they're really seasonal, Like I've been there for almost every season and it's different. What you can get at the markets is different every season. It's not like going. You can still go to a grocery store and get the same things like you can do here, but there when you shop with the locals, they go to the farmers markets. They go and they get the products when they're in season, as they eat what's in season. So I really like that.
Speaker 3:It's kind of similar to like the whole Latin speaking origin countries in Europe, especially like you have Spain and then you have France and then you got Italy. They all kind of believe in the same principles when it comes to food right.
Speaker 2:Yeah, I would say so.
Speaker 3:Keep it simple, stupid, but use good stuff, like, if it's not good, don't fucking use it Pretty much, yeah, awesome. I'm just going to think about the question here.
Speaker 5:I always forget about editing. I'm like, oh, we can't have that space. It's like we're not live on the air. Yeah, no.
Speaker 3:My mind just blanked out there I was just thinking about another question that I wanted to ask.
Speaker 1:I enjoy watching the gears turn.
Speaker 4:Yeah.
Speaker 3:Is there anything else you want to talk about? Like kind of talked about your past or anything else. Here's a question you being so learned and connolligible about things in the kitchen For people who like to cook and want to kind of take their stuff up a level, do you have any suggestions for the people at home, as opposed to, you know, people that might be intimidated or scared to take things up? Is there something simple you could suggest that might make them less hesitant to try something different?
Speaker 2:Well, by the book, oh, by the book I mean, I like, honestly, I really go through a lot of fundamental cooking techniques like where, how it started, where it came from. There's pickling in there, there's curing meats in there, but it's kind of like for dummies a little bit, because I don't use a curing chamber for my cured meats, I just use my fridge, where it worked. So why wouldn't I?
Speaker 5:Yeah, no, I mean, I have a curing chamber. I have a chamber I've never used, but I'm going to get around to it.
Speaker 3:I'm doing it. Yeah, I'm going to use this, Like how am I hearing about this? You want the?
Speaker 5:curing chamber. Yeah, for two years, man.
Speaker 1:I keep my vinyls in.
Speaker 2:I mean, if you understand what the outcome needs to be, you can do it without it, but I think that it's important to know the background of food before you get into. Just, I'm going to buy an air fryer and do all my food in there. Okay, well, like why? Who do you think invented the air fryer? Someone that wanted it more convenient, obviously. But if you don't know what it's supposed to be at the beginning anyways, how do you know how to use that? It might be that example, like all of my recipes. Yeah, my buddy has an air fryer. No, nothing I like them, I do. I'm going to do chicken wings in the air fryer for a book too.
Speaker 3:You've been in all those bought-outs.
Speaker 2:But like all of my braising recipes, you can just throw that in slow cooker. But at least then you know, you have the knowledge behind it, like, okay, this is what braising is, I'm gonna use my slow cooker or my pressure cooker because it's faster.
Speaker 5:No, I look up raising a while back because you see it listed everywhere and I'm like what the hell is braising? It's basically cooking meat in oil, like over a period.
Speaker 2:Yeah, and liquid yeah.
Speaker 5:I'm totally new to yeah slow, this is that term you see everywhere. Oh, braised meat, braised meat. I don't think a lot of people actually know what braising is, or maybe I'm the odd man.
Speaker 3:You know that's a good question, because I would have never even Consider that, because it's just second nature to me.
Speaker 2:Yeah it's probably second nature to you.
Speaker 3:Yeah definitely yeah, like while Tyson you, you also worked in the food industry, so you probably knew what it was.
Speaker 1:Yeah, I learned that from high school, but I Guess, it is just.
Speaker 5:I was curious, though, what are some of, I guess, as far as Calgary goes, what are some places restaurants around lately that you really enjoy, or if you get a chance to enjoy many other restaurants.
Speaker 2:Yeah, well, I don't go out a lot because my husband and I are bull chefs so we cook a lot. I really like Roy's kitchen Korean, canadian tapas style food. It's really hit. He's the best. And then the last place we went for dinner that was really good was Queens.
Speaker 5:Oh, that's not far from here, just kind of down Edmonton Trail.
Speaker 2:Yeah.
Speaker 5:I've heard good things about it, especially their whole brunch.
Speaker 2:Yeah, and you can get hem on de balota, which is the really high grade and Cut ham she's doing over there. So I Don't know any other restaurants in town that you can get it.
Speaker 5:I Was curious. Now I'm really gonna have to go.
Speaker 2:Yeah, it's expensive.
Speaker 3:So people do want to maybe like experiment at home.
Speaker 2:I didn't get anyone. I was there. It's hard to get it here now from Spain.
Speaker 3:Sorry, I think I Intrigued you know I saw how the pain in your eyes as you're, you know I.
Speaker 2:Played a ham's like I think there's. Well, you can get it at Lena's actually too. But package 100, grand package, is like 60 dollars, something 100 grams is 60 60 or 70 bucks yeah.
Speaker 5:I'm not everything is overpriced.
Speaker 2:Yeah, it's pretty, do you think? Don't quote me on that, but yeah it's, it's. It's pretty high priced.
Speaker 3:Do you think, now that I'm just thinking about it, like, if people are hesitant to try different things and All that, do you think pricing might be a factor in that as well?
Speaker 2:for sure. Well, it's just. Lots of Spanish products are expensive. It's just importing.
Speaker 4:Well, that's, that's anything in Western Canada, especially with the Inflation at what it is.
Speaker 3:So anything, that's Even stuff from Canada, is like outrageously expensive.
Speaker 1:So $50 of groceries is like 200 now. Yeah $50 of groceries Is here's an apple, or, I guess, 100 grams of.
Speaker 5:One thing I saw, lena's. I was curious about this vlog raw. I don't think I've ever tried it before and it's probably not best to get it like a distortion. I'm gonna get a restaurant, but Is that the one? That's like inhumane to make? That's what they say.
Speaker 3:Oh good, people talk Let him talk.
Speaker 2:It's delicious.
Speaker 4:It is yeah, oh.
Speaker 5:I've heard that. Yeah, that's why I wanted to try it so bad. I've heard it's delicious, but, um, there are some places that, like years back, you'd see it when you browse a menu online. And now I notice some of the same places. They don't have it anymore and I wondered if that was because of the cruelty.
Speaker 2:quote unquote oh, it got banned in California, didn't it a while?
Speaker 4:ago.
Speaker 3:Yeah, it's California. Yeah, that makes, yeah lots of.
Speaker 2:Michelin stars restaurants there, though, that cook for.
Speaker 3:Yeah, it could be a pricey thing too. Yeah, true, and many people's you know tastes have just moved on or like everything's Circular. Anyways, it'll eventually come back. I Think my personal opinion is everybody's just on new fads and new Trans like that, like I was just putting it out there to your pros, so yeah.
Speaker 3:It's like the impossible or beyond meat thing that everybody's on a kick About. And I get it if you're like a vegan and you want to have a hamburger, but I'm like if you're vegan why do you want to have a? Hamburger.
Speaker 4:Yeah, that tastes like meat.
Speaker 3:Yeah, that doesn't make any sense to me, and I've been meeting more and more people Telling me that they've been doing the switch because it's healthier, and I'm like, no, what's not? Yeah, I mean it's, it's sustenance, but it's.
Speaker 1:It's a tricky balance.
Speaker 3:Yeah, but I think they just think because it's the vegans are eating it that it's a health food which.
Speaker 4:Yeah.
Speaker 1:I mean, that was my response to it's like 200 extra grams of like Sodium per patty compared to your average one. It's like insane.
Speaker 3:Yeah, but what's your take chef on a Beyond me? I?
Speaker 2:Do not like it.
Speaker 3:I've ever. First time we oh, you had it. You said something that was you can smell.
Speaker 2:It smells like cooking vitamins. It does like. That's exactly Exactly what it smells like. Vitamins and not like. Like if you took the flavoring out of a Flintstone vitamin and you just were left with the vitamin taste.
Speaker 3:Yeah, like there's no cherry flavor, like just vitamin, like give me the whole jar like Every time, I have one of those now you know, like all I can think about is like it's, all I can taste now is vitamins like I Used to like you know, like the unflavored, like supplement, big Container, if you smell that, that's what?
Speaker 2:oh?
Speaker 3:like the powdered.
Speaker 2:Yeah, that's what it smells like. Yeah, and I'm the same way like. If you're vegan, why do you want to eat something that looks and tastes like me?
Speaker 5:Yeah, that kind of gets me sometimes. I saw somebody post a photo where you know they're making a bagel and it's, you know, to simulate the salmon and capers on top. They kind of care and woven it a certain way and I'm just like I just don't get why you're so desperate to make it look Like salmon when you could just Make something new. Yeah, just you know, why are you so desperate to make it look like a meat thing, or especially when you're eating it by yourself, like it's not even that sense of inclusion?
Speaker 3:I don't know, maybe I'm missing something here. I just had a fucking realization dates. It's like what's happening in the film industry. It's they're. They're trying to reboot food Over and over again, like they're trying to reboot movies. It's the same fucking movie. They just keep doing it again and again, again, but different ways.
Speaker 1:Oh, I thought you were gonna go with the. They're putting the filter over to make it look like it's film, not digital.
Speaker 3:Yeah, oh.
Speaker 4:No, it's like we're talking about.
Speaker 3:You know you're taking something that's not like and you're presenting it saying here's this, but it's not that like a toe for a key.
Speaker 2:Exactly, here's. It looks like a bird, it tastes like a bird, but it's tofu.
Speaker 3:Yeah, and like my, my thing is like weird rings, a power bloody show that I'm For those of you who don't know, I'm not a fan of, but it's like. It's like it kind of looks like Lord of the Rings, it kind of like tastes like Lord of the Rings, it kind of smells like Lord of the Rings, but fucking it ain't no Lord of the Rings.
Speaker 5:It's no. This one tastes like.
Speaker 2:Second breakfast.
Speaker 3:Yeah but, it's. It's weird why People buy into that and but it works itself like.
Speaker 1:I like the whole cauliflower wings, like they like, because I used to be a thing too and that's come back to, and they were revamping it as like a vegetarian option. I worked at a chicken wing restaurant.
Speaker 1:The thing about the sir. I am probably not allowed to say the name of the restaurant I'm going to criticize here. They cook vegetarian food, or like they serve food to vegetarians that's cooked in beef towel. Most restaurants are like a, like vegetable oil and Like peanut, but like, yeah. So like I have had friends of like, like, like.
Speaker 5:I have some Muslim friends and like some vegetarian friends and like.
Speaker 1:They're not telling people I have to tell my friends like, hey, just to let you know, and most, most of time they're like it's, it's not like eating it, so it's okay but like that, oh, you're eating it.
Speaker 3:Yeah, yeah, but like for them, I'm not a pathetic no no, people are gonna put it in their mouth and then swallow it and digest it.
Speaker 1:Yes, I'm just like it's the not telling people part, like it's not on the menu anywhere.
Speaker 2:McDonald's used to cook their fries in yeah, but yeah, they use vegetable.
Speaker 1:Now they know as far as I know now, but the restaurant I worked at, which I can, I used to call a McDonald's that serves alcohol. I'm not gonna say the name because you know oh, they have those in.
Speaker 3:Europe. They're fucking amazing.
Speaker 4:McDonald's that serves alcohol.
Speaker 3:Yeah, oh I guess because you're out all night and then you wake up and McDonald's is open at 8 am. And you get a fucking you know six Egg McMuffins and.
Speaker 5:Six. Well, they actually serve the alcohol in the morning. Oh, it's all day, oh nice.
Speaker 3:Oh yeah, they don't have times for that.
Speaker 2:Oh, no, yeah, yeah it's in Spain you have a beer with your breakfast. In Germany, you do exactly the same.
Speaker 3:Yeah, like you have wheat, beer and a sausage with spicy mustard.
Speaker 4:Yeah.
Speaker 3:Breakfast of champions, yeah.
Speaker 1:I'm hungry. I was hungry when.
Speaker 4:I got here. Then we look at this amazing looking. Now we're talking about beer and brought what everybody ate before they came to this one.
Speaker 1:That was my rap. I'm gonna go through.
Speaker 3:Let's go through a list. I'm gonna ask you what your favorite is of a certain type of food and just give us a brief explanation as to why.
Speaker 4:And you can just simply say because I like it.
Speaker 3:This isn't like a. You have to give me a detailed response, but if there's a story behind the reason why, let's talk about that, okay, um favorite fruit.
Speaker 2:Hmm, I thought you were gonna give me a genre of cuisine.
Speaker 4:Oh, favorite ingredients.
Speaker 2:Yeah, I know, there is so many well.
Speaker 3:I know, I just realized that I'm asking him Like an executive chef, do you have a favorite fruit? And I'm just realizing their answer would be Like an all no, no, I mean that's hard. I would probably like what's your favorite type of fish?
Speaker 2:in in well, okay, wait back to the fruit, though. I would probably pick a fruit in every category, so like a berry, a stone fruit, all the others.
Speaker 3:Fruit say girl on the ground and shit.
Speaker 4:Yeah.
Speaker 3:You can answer, we just gonna.
Speaker 2:Well, the last fruit I ate was a strawberry, which is kind of a season, but I'm probably blueberry is my favorite berry.
Speaker 4:Okay.
Speaker 2:That's fair, like blueberries. What about stone fruit? Probably peaches. I visited a peach orchard Just this past summer when I was in Spain, and that Really got me loving peaches.
Speaker 3:Right off the tree is yeah, when they're right, not tree yeah. Yeah that's the one thing I miss about Romania is that, because they could grow that down there too, is that they would have like all kinds of orchards of like peaches and pears and quince's, and all stuff that you won't grow here.
Speaker 2:Well, if you've never been to the Okanagan, like go.
Speaker 3:Well, you know so.
Speaker 2:I used to grow really good peaches also.
Speaker 3:Yeah, but that's that's like an anomaly in Canada, right? It is yeah for sure one of the few places that can actually grow that stuff.
Speaker 5:Yeah, yeah it must taste so different, like compared to the shit I'm getting at the grocery store.
Speaker 2:Well, you can get a lot of the Okanagan stuff in season, for sure, here well, let's think of the stuff.
Speaker 5:Like you know, right off a tree in Spain, or oh yeah, yeah, it's not the same. Sometimes I just wonder, like I wonder, what an apple tastes like a thousand years ago compared to today.
Speaker 3:Any who Dangerous, and that's an issue.
Speaker 2:Probably really different yeah probably very different.
Speaker 1:Yeah crab apples will be quite similar, but be close to twin nuts.
Speaker 4:Maybe, Thousand years ago.
Speaker 5:Well, yeah, because you know they didn't do.
Speaker 1:There wasn't too much of the I can't remember the word where you take this, the species of plants, and make the superspecies, like they did with corn and such and Larging it.
Speaker 5:Oh yeah, the corn's so big now.
Speaker 3:That's just baby corn, so uh that is interesting, like when you look at like foods that we've manipulated To be used just for our consumption, and then you look at the original ones and you're like that was a lot of grass. Yeah, what the hell was that?
Speaker 2:thing the avocados really cool when you see what avocados used to look like. It was all pit tiny little line of flash inside To what it is now.
Speaker 3:So you need like 150 of them to make yeah, tablespoons of what yeah.
Speaker 5:Oh, I got some of the fruits too. I think I was watching a movie where somebody was Said some anecdote about. You know some countries where villages are going thirsty because all this water is being put to the Growing avocados and you should feel guilty for eating them, or I don't know If that's true, but yeah.
Speaker 3:Well, I know um one of the biggest culprits um for water consumption in our modern diet are nuts Um, not trees Could like they take so much water for some little yield. But people need nuts, people need. They're not milk people, you know.
Speaker 5:I need melts.
Speaker 3:Yeah, I bet you do it was it was interesting when, uh, I Censored and Ryan, you guys are talking about your avocados at home because it's.
Speaker 4:It's the end of January in Canada and you guys are talking about your avocados at home.
Speaker 3:And it just got me to think like back when I lived in europe, like everything was seasonal. Yeah, like even now, like they don't ship the shit in from other places like yeah. If you can't get the fruit, then you can't get the fruit and you just suck it up and you deal with it. Yeah because you know, seasons exist in europe whereas opposed to like. It's so weird here in north america that they don't Like. People expect food to be on the shelves from all over the world all the time, and then they're shocked at the price value.
Speaker 1:Well, 90% of it goes into a certain person's pocket.
Speaker 3:Yeah still, but it just doesn't make any sense like Well, there's the whole.
Speaker 1:Like canada, three quarters of the time there is no food season.
Speaker 3:Yeah, that's interesting question. No, no, true, like what I love, pemmican, but I don't want to eat it. You're right. Yeah, that is not bad. I don't wonder what. Yeah, I'm just thinking about that like what is canada's major agricultural stuff right now?
Speaker 1:Uh, oh, I can go into that. Uh, wheat, uh, corn, uh mostly if it makes beer or wine, yeah, yeah we get that's, uh, my family. My great-grandma and grandpa had a farm. Now it's my great, my uncles, but uh, yeah, we barley like if it made beer. That's what they did in southern siscatua.
Speaker 5:I think canola like was another thing a couple years ago, when china not buying our canola for a period and All the farmers were and burglary, I think, in the right word.
Speaker 1:There was another thing to you.
Speaker 3:We so weird thing like canola is a very I think it was it's like a canadian american thing, because you can't get, like you can get canola in europe but they don't primarily use it like they use like corn oil and other things like that. Where I was, anyways, oil yeah, yeah, olive oil is in every bloody country there, even these european ones, but like for just regular cooking oil, the big one was corn. I could not find canola oil at all. I could find cold pressed, like from portugal or spain or Um, but that was it. I think turkey. I found some cold pressed, but that was it and it's just it's. It's so weird and I've actually talked to people who have farmed canola and it's Really really bad on, like the soil.
Speaker 4:Oh yeah.
Speaker 3:Like you get a decent crop out of it, you can make a lot, but you've got to turn that soil over for at least Two or three more seasons that you can't use it.
Speaker 1:You have to pump it full of so much nitrogen, yeah, like there's none of bananas for the potassium, like Farming's wild. We need to do more, uh, cycle farming and it just doesn't happen, because now we have A fertilizer. You used to have to, like, change the crop in each field every year.
Speaker 4:Mm-hmm.
Speaker 1:Yeah, what's your thing?
Speaker 3:Whole idea of like like what's your opinion on um the state of agriculture, farms, you know, animal husbandry, stuff like that in in canada right now. Like I mean, we're wearing a burda and so we have we know a couple things, but like, do you have any like opinions on that?
Speaker 2:Well, I don't really I mean. All I know is what I do and I have a huge garden. I like to grow a lot of what I eat, as much as I can, because most farms are going into big crops like corn or canola and we're not seeing a lot of the like even at farmer's markets, and that it's hard to. There's not a lot anymore of people selling their stuff.
Speaker 3:You can always count on the Hutterites, yeah that's true, 100%, they're reliable. They're always good at me.
Speaker 1:Yeah, yeah, yeah. I think that's my family farm slowly getting sold to the Hutterites because my uncles-.
Speaker 3:Well, that's good. At least they're not like selling it to you. Know, big canola.
Speaker 1:Yeah, oh, as a fun animal I can't remember that word that you just said for your husband tree.
Speaker 3:If you-.
Speaker 1:Is there a reason?
Speaker 3:you're allergic to that word. Hi, husband tree. It's called a lisp tailor.
Speaker 5:The husband tree, ain't that that? It's like picking off fresh husbands right off the bottom.
Speaker 1:That's too right, Not right now. Oh, this one's perfect. That's so fishy For those that want one firm not too firm. Sorry, go and tell us again For those I'm not saying for those people in the city that would like to have chickens but aren't allowed to you're allowed to have songbirds. You know what is a great songbird Quail? Oh, that's true.
Speaker 3:Yeah, Quail is an amazing songbird.
Speaker 1:You can raise quail and it's three quail eggs to one chicken egg. I'm definitely not telling you that that is your loophole. I'm nodding.
Speaker 3:Well, if the city inspectors just come over you?
Speaker 2:think I'm out of the pen.
Speaker 3:I thought they passed that you could I was lying in the backyard and you just say, oh, they were just. They all went back and they were dead. I believe you, quail, are in the city.
Speaker 5:Yeah.
Speaker 1:I think they were at one point they were trying to take away. I had a friend that raised pigeons like the homing pigeons.
Speaker 2:Oh yeah.
Speaker 1:And so they were trying to get rid of, because there were rules allowing you to do that. But so but yeah, as soon as we're allowed to. I'm getting chickens, oh same, I want chickens so bad. But for those that are living in cities that maybe they're not gonna pass those or haven't passed them yet. Quail's a songbird, they sound very pretty.
Speaker 3:I mean we have wild quail in the city already.
Speaker 2:Yeah, they're everywhere yeah.
Speaker 3:So like I couldn't see the city having an issue, those are my birds they're just, you know, yeah they're the quail family that comes through every freaking day.
Speaker 1:Yeah, I've been living in the same house for 20 years. What are you telling me? I know these birds.
Speaker 5:I don't think I've ever tried quail. I've been very curious. I've wanted to try a quail eggs too. They're like yeah, you said like three makeup of chicken, yeah, and you have to like cut the onion.
Speaker 1:You can't actually like, crack them like a normal egg.
Speaker 5:No go.
Speaker 1:But they taste good, little salt.
Speaker 4:Tiny.
Speaker 1:Tiny Little guy so hungry yeah, I mean.
Speaker 3:Well, yeah, that takes us, I guess, moving on. So because we kind of like we're different artists, different genres, we all kind of like like wanna discuss different things, I wanted to kind of ask you, like, being a chef, do you have any movies about chefs that you really, really enjoy?
Speaker 2:Oh, that's a good question.
Speaker 5:Have you watched the menu?
Speaker 2:No, I haven't yet. I want to.
Speaker 5:That was fun, yeah, check it out.
Speaker 2:Yeah, okay, no, I haven't yet. Yeah, I don't know.
Speaker 5:Actually one I've heard that's really good that I haven't watched, but I think you have as a chef, with, I think, john Leguizamo's in it, but who's the main guy?
Speaker 4:He opens up for the job.
Speaker 5:I've heard it's good, but I haven't seen it either.
Speaker 3:John Favreau. Yeah, yeah.
Speaker 5:I keep hearing good things about that. It's fun.
Speaker 3:It's cute yeah.
Speaker 2:Okay, you know what I did just recently watch, so the Bear.
Speaker 5:The Bear was us. Yeah, it was. It was the first episode, but it was good.
Speaker 4:It was really good.
Speaker 3:I loved that show.
Speaker 4:Yeah.
Speaker 3:Really really good.
Speaker 2:They were pretty accurate too. Yeah, I've never really been in that type of environment, like they were really angry in a lot of episodes.
Speaker 3:Yeah, that's the one that I'm like. It's not really like that, but like I.
Speaker 2:It's maybe heightened a little bit, but I don't know, I've not.
Speaker 4:Maybe in Well for dramatic effect. Yeah, yeah, yeah, maybe in some places.
Speaker 2:It is Like the for sure. I've been in places where they've sabotaged other people like you sabotage each other all the time.
Speaker 3:I've been in a movie a chef movie about that. Actually, have you seen Burnt?
Speaker 2:Yeah, I have.
Speaker 3:Yeah, that is one of my absolute favorites as well.
Speaker 4:Yeah, that's pretty good.
Speaker 3:Yeah, they sabotage a lot of them.
Speaker 2:Yeah, for sure.
Speaker 3:Bye, bye, misha and the stuff.
Speaker 2:Yeah, I liked that show. I'm interested to see where they go with it, Like if it's gonna, are they gonna?
Speaker 4:change it to kind of a fine dining, is it?
Speaker 3:gonna be for a second season.
Speaker 2:Yeah, oh, I think it has, hasn't it.
Speaker 3:I haven't heard anything, it just got. It just like got dominated. Oh, I'm not sure For a bunch of words though.
Speaker 4:Yeah, I mean it's not gonna grow up.
Speaker 3:Even so, they're gonna have to. Disney has to do the second season.
Speaker 2:They should.
Speaker 3:Yeah.
Speaker 1:I like Ratatouille Okay also, yes, love that movie, easter egg in case you weren't watching in the beginning the house that little Ratatouille guy, I don't remember his name, remy was stealing food from. Was the food inspector or the critic's mom? That was his mom's house, so that's why it tastes like mom's home cooking. Remy learned it from the critic's mom, oh shit.
Speaker 5:Oh, let's put on the Easter egg there, cool.
Speaker 1:I've watched it too many times.
Speaker 2:Yes, Also fairly accurate. Like I think they had Thomas Keller working on the creative team for that.
Speaker 3:Yeah, that was the closest representation of an actual working kitchen.
Speaker 4:Yeah, I think that I've ever seen accurately portrayed.
Speaker 2:When she explains the whole brigade of chefs and where they all came from, I'm like, yep, I've known that guy. I've known that guy.
Speaker 1:Yeah, meanwhile, my experience has been more of the waiting movie, like the waiting, still waiting.
Speaker 3:Oh, the Ryan Reynolds movie. Oh, yeah, yeah.
Speaker 1:Yeah, that's been my experience.
Speaker 2:Okay, here's one. How have you seen Slammin' Salmon? That sounds very friendly about it you know the guys who do super troopers and club dread.
Speaker 5:Oh no, that says it all the time.
Speaker 2:You got. If you haven't seen it yet, watch it. It's so stupid.
Speaker 3:I think. I don't think I've seen it, but I think you've mentioned that to me before.
Speaker 2:Yeah, it's good.
Speaker 3:Yeah, okay.
Speaker 4:Yeah, as opposed to like.
Speaker 3:I really enjoy cooking movies now because I see it. I've stepped back and I liked what I see. But also as a filmmaker, I see it in a completely different way that maybe normal audiences would like the way they shoot things and stuff that tells the tone of certain things. It's like some of them do really well some of them swing and a miss but one that's a guilty pleasure for me. That isn't really a cooking movie, but it's just like a fun little kind of stupid guilty pleasure is. Is it Julie and Julia?
Speaker 2:Yeah, like you know what I mean. Yeah, where she cooks her way through Julia Child's book right Through the Master of French Cooking.
Speaker 4:And it cuts back to Julia Child actually Writing the cookbook.
Speaker 3:Yeah, yeah, yeah, yeah. Amy Adams and I don't know Famous actors.
Speaker 5:Yeah, one like all the freaking awards. What's your name? I can't think of anything about it.
Speaker 1:Ah, oh, no, I had it at the time of my time.
Speaker 3:Why is this? Like, like the most famous actors in the world? Yeah, most famous actors in the world, oh shit.
Speaker 5:Anywho, yeah, sit in my mind. I did watch. Recently we watched the first season of Julia from HBO, just a series about her life, and we have Niles from Frasier plays her husband in it and yeah, it's just kind of an interesting show. I think I actually caught a couple of those episodes. Yeah it wasn't too bad, it was pretty good.
Speaker 2:Chuck Pepin has a really good YouTube channel. Who's that Julia Child's like partner in crime on their food show.
Speaker 5:Oh, okay.
Speaker 2:Yeah, he does YouTube. Really good, he does YouTube. Yeah, he has a YouTube channel, chuck Pepin.
Speaker 5:Okay, no, that was later in her career, where she worked with him, wasn't it? Yeah, Okay yeah, no, I think yeah. I also watched the doc from last year called Julia, which is one of the best docs I saw last year. Oh, yeah. And I'm a very fascinating person. Just her voice and everything. Yeah, I'm just thinking about it right now.
Speaker 2:Great cookbook.
Speaker 3:Yeah, anybody got any questions?
Speaker 2:What'd you think of the photos?
Speaker 3:Photos actually in the cookbook are really good. I quite like them. Did you take them or did you? Yeah, you did them.
Speaker 2:I did all of them in my living room with my iPhone 12.
Speaker 1:Nice. Oh, that's really good.
Speaker 2:Yeah.
Speaker 3:Did you use? I know you have one of those like white boxes.
Speaker 2:Not really. I have big picture windows in my living room, so I and because we were sharing COVID lockdowns, I waited for the right light and I took some pictures. So, yeah, that was that's kind of my first. I don't have any background in photography or anything like that, but now I like that too.
Speaker 5:So Well, now you know you can do it Like you don't have to hire a photographer.
Speaker 3:Yeah, yeah, yeah, I was gonna say like having an experience like that like, is that gonna start the wheels in motion? Maybe Are you trying to learn a bit more about photography Definitely Upgrade and that sort of stuff.
Speaker 2:Yeah, definitely.
Speaker 5:Are there any other countries you wanted to visit, to maybe explore their cuisine at all, or that you haven't visited, obviously?
Speaker 2:Yeah, Japan is on my bucket list.
Speaker 5:Okay, the next suns.
Speaker 2:I wanna go and eat there, really bad.
Speaker 5:Just out of personal curiosity. How was France, oh awesome? Did it live up to everything you had in your mind?
Speaker 2:Yes, okay, I went there so long ago. I went to Paris, I spent some time there and then Rhymes, which is just in the Champagne region, drank so much bubbles, delicious. And then Leon, so down towards South-ish of the country.
Speaker 3:Yeah, like from the North, like the other way. Then you would go to Paris basically.
Speaker 4:Yeah.
Speaker 3:Paris is towards the bottoms.
Speaker 5:Because we were going, Because we were going to the bottom isn't it?
Speaker 2:Yeah, we were going towards Italy.
Speaker 4:Oh, so you went that way.
Speaker 3:Yeah, okay. Leon was awesome. Like on.
Speaker 2:Austria Kind of Okay, the food was amazing, pastries were so good Best pastries I've ever had in my life in France.
Speaker 5:Hands down.
Speaker 3:When I was in France, I didn't have a single bad meal. Even the coffee in the pastry I bought at the gas station was fucking amazing. It was insane. I think last time I went you asked me to bring back some butter wasn't it. Yeah.
Speaker 4:Which went through customs.
Speaker 3:It was delicious, if you're listening, it didn't melt, oh, and I put it in my fridge in my hotel, oh okay. And then, on the right one, on the day I left, I put it in my bag, oh, okay. And then it was a eight hour flight.
Speaker 4:So yeah it was delicious.
Speaker 2:Really good. Really good wine too, Just their table wine Like in unmarked bottles. This is the house wine, Like mind-blowingly delicious, that's a.
Speaker 3:European thing that I've noticed that I really, really miss Like, especially like when I lived in Romania, like the wine was insanely good and it was so cheap yeah, so cheap yeah.
Speaker 5:I miss it so much. Yeah, I'm entertaining going to Paris next year. We'll see if it happens. But yeah, just very curious, I've been looking at all the best places to eat, yeah.
Speaker 3:Paris is really nice.
Speaker 3:I recommend renting a car and actually planning on going to the smaller towns. Yeah, in France they're amazing, like last time I was in Belgium we came down because we were gonna go to Vimy Ridge. So we came down south of Belgium and there's a little town called, just outside of Vimy and a Vimy between Flatters and Vimy. Oh, it's called Lille. It's a cute little French town and it apparently it's like just a complete, it's an entire university town, so it's full of young, attractive French people who are sitting in these like small little cafes, smoking, drinking. It looked like I traveled back in time or something Like other than the fact that everybody had cell phones. It was like it's amazing, like just these, you can't. You don't have to do the backpack experience, but my recommendation, as a person that has done a lot of traveling, is go explore the real, the real aspect of that country or that area. It's much more rewarding, in my personal opinion.
Speaker 4:It's what do you think, Alice?
Speaker 2:I would say the same. Yeah, we had that kind of experience in Italy, in Florence, and I didn't go to Rome, it was so busy in the big cities. Went to Genoa, which is not really a big city well, it kind of is, but I was. We just really wanted to see more of the countryside and you don't really get that in the cities, so you have to go, like we ended up in Barolo and Barbarasco and Pimonte region, which was so much a better experience than it was going to the city.
Speaker 5:Makes me think of those, the trip movies, or they, oh like a little trip, no, just like the trip where, like there's the trip to Italy, the trip to Spain, what's that guy's name, and they just go eating at different places. Oh their comedians. Steve Kuchen.
Speaker 3:Yeah, kuchen, yeah, yeah, yeah, yeah, yeah, that's me.
Speaker 5:And they're doing impressions the whole time. Yeah, trying the best food.
Speaker 3:But yeah, that's the one thing I would recommend is, like, travel the world, see things, but if you really want to experience it, avoid the big cities. Like start off in the big cities, because every single big city around the world is relatively exactly the same. The only difference is there might be a couple of cultural differences and people speak a different language, but it's the same fucking thing. There's going to be a KSC, there's going to be a fucking bunch of McDonald's. There's going to be Starbucks. There's going to be a bunch of angry people like walking around, like bumping into each other, like, unless that's your thing, well, that's the difference.
Speaker 5:It's interested me but it's also deterred me a bit. Yeah, I think of how busy Paris is and you want to check out stuff like the Louvre and the Eiffel Tower and that, but yeah, I guess it's about how much time you have to. But I'm really the most curious about the food, quite a bit.
Speaker 3:Oh yeah, like don't get me wrong, like you're not going to have a bad experience in Paris when it comes to food. No, yeah, for me it's more of a. I like to kind of like immerse myself in what I think the real world experience of that country or place is.
Speaker 5:So that's just me personally, I'll tell the. Europeans coming here. Oh, stay out of Calgary, go to Eirut, go to Strathmore, yeah wait, you know what?
Speaker 2:Yeah, good point, good point. I do that all the time. I wouldn't say that. I would adjust, I would go to Bam.
Speaker 3:Okay, yeah, I would enjoy the hot stuff right now Radio Not really like.
Speaker 1:I mean, I'm just kidding, Radiom my go-to.
Speaker 2:Go to Red.
Speaker 4:Deer.
Speaker 3:Oh, radio time.
Speaker 1:Yeah, they got the hot springs there, right yeah, the radium hot springs.
Speaker 2:Yeah, it's nicer.
Speaker 1:I almost. That was where I almost went to work, as like in the hotel on the border town in BC, there was a radium hotel and that was going to be a torturous event. I'm glad I didn't do it.
Speaker 3:Yeah, that was the same summer I got hired. That was his past one. I got hired to work as a chef to party up at a resort in between Golden and Revelstoke and yeah, I thought it'd be a great experience and it's like I can't live on camp life.
Speaker 5:Oh, that sounded like a delight, yeah, when you got to that.
Speaker 3:Yeah, I mean that's a story for a different fucking podcast. But yeah, it's.
Speaker 1:We can tell it over Pink Whitney's.
Speaker 3:But yeah, it's Anywho Moving on. Yeah, I don't know. And Allison, what's, if you feel comfortable answering what's the worst experience you had in a kitchen?
Speaker 2:Can I not name the restaurant?
Speaker 3:Yeah, don't name the restaurant, Just say what happened at the restaurant. And five bucks is, I guess, the restaurant.
Speaker 2:No, what's the worst experience? Like I've had a lot. Yeah, like what's that?
Speaker 3:Or you were sitting there and you're like I don't want to do this anymore.
Speaker 5:I mean, forgive me for saying so, but I wonder if it has anything to do with sexual harassment right away. I'm just thinking of kissing some.
Speaker 3:Oh yeah, if he isn't mad, I didn't even think about that.
Speaker 2:I did get slightly assaulted at a restaurant during a high stress Christmas season and I quit. After that I walked out, I shoved into the fridge, yelled at, I ran away Like I don't need this shit.
Speaker 3:Yeah, well, that's fine.
Speaker 2:High stress Christmas? Yeah, people handle it differently.
Speaker 3:What was it? What's your experience, your personal experience about being like living the lifestyle of a chef? Because I try to explain this to normies who don't understand it and they're like, oh, you're 40 years old and you're single. Like how come you never, like you know, dated anybody or anything? I'm like I was a chef for 15 years so most of the people I met said yay, chef, and then like a month into it, it's like I never see you at all, so it's over. That was my experience for about 15 years. Just wondering what your experience of like you know, you're lucky you kind of married?
Speaker 3:somebody that's in the industry. So crazy, married crazy. So it kind of worked out that way. But it's like did you ever try dating people that weren't in the industry and did you know how difficult that was?
Speaker 2:Well, I worked like 15, 16 hours a day. So no, not really Because I didn't meet anybody outside the industry, just worked.
Speaker 3:Yeah, I met people outside the industry and the moment they're like oh you're a chef like everybody's super excited because they think of all, like the rose colored glasses.
Speaker 2:Yeah.
Speaker 3:Right, they think of like oh, I'm going to be eating gourmet meals like fucking, like three meals a day, and it's like I'm going to open the fridge and there's going to be like fancy meats and shit like that, and special like milks from like turkey and shit like that.
Speaker 3:And then they come to the realization that there's nothing in my fridge except like an open box of baking soda, a whole bunch of hot sauces and about seven beers, and then they would open up like my cupboards, and it's like yeah, it's not a pantry, it's soda crackers and noodles, instant noodles. I think it was a bit of a shock, because people have this idea of what chefs are like, I think, from what is portrayed to them, and then they actually get like if you're like a line book, like a grinder, like you said, like you're working 16 hours a day, it's definitely changing now, like the industry is, for sure, changing.
Speaker 2:But yeah, when I was a line cook, it was more than 12 hours a day every day, usually six days a week, lots of times seven days a week.
Speaker 5:So I guess you and your husband are mostly just having well breakfast together. Lunch, like probably dinner, at night is just non-existent.
Speaker 2:Well, not now. We both mostly work days, just in the positions we have now, but, yeah, for the most part when we're at work at nights. Yeah, breakfast.
Speaker 3:Is it easier now that, because you're both like kind of like top of your fields, that you kind of have more stable kind of like times you work and stuff like that, do you find it it's easier now than it was, like, say, at the beginning, when you were working different hours, different stuff like that, different, completely different jobs?
Speaker 2:I don't know easier how. What do you mean?
Speaker 3:Well, do you think it's like it's just is your life now? Because it's like more routine.
Speaker 2:It is for sure it is yeah.
Speaker 3:Less chaotic, I guess, is the word I was going on, yeah, yeah, having dinners in that.
Speaker 2:yeah, it's different, it's nice. Oh, there you go.
Speaker 4:I was going to say, yeah, it's a better or worse like yeah nice, we're going to go with nice.
Speaker 1:Okay, a question because, like back when I was cooking it, this happened to me like two months in. But have you guys ever had the the food dream Like mine was? I opened up a drawer full of chicken and just it continued to get more, there's just more and more chicken. And then my alarm clock sounded like the deep fryer beeping sound and I woke up in a hot sweat and I was like halfway to crying tears because I had to work 12 days in a row and hadn't seen the sunlight any of them.
Speaker 2:Yeah, work mayor.
Speaker 3:Yeah, work mayor. I um for years. I would have anytime like there'd be a weird beeping in my dreams. It would be a rationale going off yeah, it's like just random, weird kind of like you never heard like rationale. It's a, it's a big kind of like combination oven. It's all like digital and stuff. They're really, they're really fucking cool pieces of technology.
Speaker 3:But you can program the alarms and it has like the weirdest random fucking noises yeah, like just the different kinds all have different noises, or is there a standard or I think like every, yeah, like every model, like will have a set one or whatever and like older ones will have different ones and newer ones will have different ones, but it's yeah, no, yeah, like you're not asking if it's something like oh, I thought it was a trick, or you can like upload a fucking song oh the trick was the whole.
Speaker 2:Like you can, though, you can do that.
Speaker 3:You can upload a new rationale yeah, you can.
Speaker 5:The future is now. So when the bread's done, it's like the rationals.
Speaker 3:Just start playing like all the single ladies. Yeah, or eat a better one, better one for bread, rise up, yeah. It's another question like what do you think about the types of technology that they're using now? Because all the kids that are coming out of culinary school right now they're gonna have all these amazing things that I don't remember having to. Quite a bit.
Speaker 2:I don't trust it. I have trust issues with rationale. Oven Like everyone comes in and they're like we're boiling hard boiled eggs in the rationale I'm like no way those eggs are coming out gray for sure, like I just. But they don't. I know. But I can't do it perfect than putting a pod. It's true, but I can't do it cuz I'm like, I know, I mean I it's true.
Speaker 3:It's like Maybe it's cuz. When, like we, we were trained in it and we did stuff, it was like Like we were trained like cavemen. Basically, it's like yeah fire, fire hot. Yeah, yes, metal pan. You put that on fire and then put meat.
Speaker 1:And then wait for shadow to go around, stick to time.
Speaker 5:Okay, but the eggs are cooked and I look great, but like when you taste it, it's still tastes like it was made with love, like no, it tastes better because less effort was went into it.
Speaker 3:Like, yeah, it's made without rage. Can we get over this idea that 18 hours making it does? No, it does.
Speaker 1:There is such thing as love in a in a commercial kitchen. I Love left the door when you put on the apron.
Speaker 3:Well, that's the thing, though. That kind of brings us up to like the rationales and all these other gizmos and fucking gadgets from NASA. Nasa lent the culinary industry.
Speaker 5:AI, making our food soon with like a 3d printer.
Speaker 2:Oh, I don't trust.
Speaker 1:That episode of SpongeBob where the Krabby Patties come out of a tube and they did just gray sludge.
Speaker 2:No, thank you have you seen those robots that make like omelets and stuff that they have in Japan they can make, or make a bowl of ramen or something like that? Yeah, oh, for sure, they have tons of robots that cook.
Speaker 3:They developed a robot like a robot chef. That's actually just arms or whatever, and it's set up in a kitchen and it it. I Can't remember what it made, but it was something fancier than like an omelet.
Speaker 3:Oh yeah, like it was like it got all the ingredients set aside, oh, and then it made it. I think it made a quiche, so it got all the ingredients out from underneath and then basically it started the dough process and it had like ice water and everything ready to go and it's like it was so weird watching just robot hands Make a quiche like my grandmother would out. It was just it's so bizarre.
Speaker 4:Yeah, I.
Speaker 3:Don't know it's. Are you worried about this, this AI trend? Like you're a cookbook writer, do you think there's gonna be an AI cookbook thing out soon?
Speaker 2:Like you should Would. Do you think everyone will have a robot in their house like who it was the robot on the Jetsons?
Speaker 3:Rosie.
Speaker 2:Rosie do you think everyone will have, like a Rosie that you press a button and your sandwich comes out.
Speaker 3:I don't know well, I don't maybe they do have them already honestly like People envisioned having like robots, like Artificial people in the house or artificial with heads. I think it'll be completely different, like you're gonna have like a sentient AI Like Jarvis, and then every cabinet and every device is connected and it'll just like assemble and make it. Yeah, I just want Paulie's robot from Rocky for.
Speaker 5:Was that like a rock, oh that was like a, like a giant butler robot.
Speaker 3:Yeah, just bring me the cake, oh.
Speaker 1:What do you guys opinions on the whole gas stove convection Debate?
Speaker 2:because there's oh, they're trying to ban the gas stove, aren't they?
Speaker 1:Yeah, all of, because people just don't have good enough hood ranges.
Speaker 5:That's a problem. They did a study on kids or something like, over a long period of time.
Speaker 1:Yeah, it releases apparently reases the gas and a lot of toxins and stuff. If you're hood vent like like, you need a good Hood vent mm-hmm, else it doesn't.
Speaker 3:Yeah, you can't use one.
Speaker 1:Yeah, no you can't use the type that just blows it back. It needs a. Shoot it at your house.
Speaker 2:I don't think they should ban it. I think like educating people about it, for sure, but just taking it away like Like I don't know what's wood fireplaces I mean are the variances, like so minuscule, between major?
Speaker 1:asthma apparently.
Speaker 3:Oh, yes, that's a yeah, but we're talking like. We're talking like Apples and oranges here. It's in it. In house use, yes, I can see it, because gas ranges always have gas flowing mm-hmm. So it's gonna be an issue and, like Tyson said, there needs to be constant ventilation. Then, especially if you have a small house or like an old range, you might need to watch that. But as for kitchens, I Like professional kitchens. I don't see chefs anytime soon getting rid of their ranges.
Speaker 2:No, I mean, it's the best way to cook. Yeah conduction.
Speaker 3:Conduction plates are fine, but I mean they're just from a like, an actual Physical textile, like if you're on saute you can. You can adjust the fire, you know the fire, you can move the pan, you know how to like back and forth like it's goes back to your caveman.
Speaker 5:Yeah, yeah, 100% and I know my fun, I know my fire.
Speaker 3:Yeah, if you've never had like like wood fired, like beautifully wood-fired steak and then had one cooked in a fucking frying pan.
Speaker 1:You tell me which one fit now I might be hungry, but I just Like I might be hungry, but I wonder how good the bacon and eggs that Howl made in hell's castle was, because he made it with a live fire. I have no idea what you're talking to. The studio jibberish movie howl's move.
Speaker 3:Oh, okay, the fire in my head. I'm like is that what he's referencing, like the cartoon, yeah, yeah, the anime.
Speaker 1:Like you ought to think like if, if, like you're saying, like the fire, that way is good, how about a sentient fire? How good with that case? True.
Speaker 5:AI.
Speaker 3:Well, I think we should pretty much bring it up to a wrap here, but there's just a couple more things I want to ask you. We kind of have a ritual here. I want to ask you what is your favorite? We kind of touched on this before, but what is your favorite style of music or type of music you like listening to when you're in the kitchen?
Speaker 2:Silence.
Speaker 3:That's a good answer. Like you, personally don't like listening to yeah, oh, I thought that was just one of your, because no, no, no, no, listen to music all you want.
Speaker 2:I, just I in it's. Well, it's a little bit different. When I'm prepping, I would listen to music, but when you're on a line or working, a service silence. Oh yeah, no, I understand that no, I just meant like a personal level.
Speaker 3:When you're cooking in your home, in your kitchen, you don't have any music on.
Speaker 4:Oh yeah, I do.
Speaker 3:Okay so yeah, I guess so.
Speaker 2:A type of that you meant in like cat work, a type of tune Like Electronic, mostly Electronic, okay, yeah.
Speaker 3:It's not that Boston Nova jazz like the Julia Child music, oh yeah, it could be, oh okay. So it is mood, it's based on.
Speaker 5:Yeah, your electronic Boston Nova jazz Nova.
Speaker 2:I do like jazz a lot. Yeah, house music, something upbeat.
Speaker 3:One final question what's your take on people sharing their pictures of food? I know you do it like as a you need to do it as a professional, but is there some sort of like For the customers? Yeah, from an artistic perspective, do you see it as just they don't actually appreciate the amount of work that went into that. They're just taking a picture because it looks pretty, or is it you just don't care? Is there any thoughts on that?
Speaker 2:About other people taking pictures of food.
Speaker 3:Just people in general. Like you go anywhere to any restaurant, like 90% of people are going to take a picture of their food. A little instinct, whether they share it or not. I think it's in our culture now that it's like. It's like a weird eating ritual. It's a really. It's like you take a sip of wine, you take a picture of your food, you smile across at the person and then you start eating. Actually, I have to restrain myself sometimes.
Speaker 5:I want to take a photo and I'm like don't fucking do it right.
Speaker 1:Fucking do it. And as far as that smile goes, it's always kind of like a Ah, ah.
Speaker 2:There's a really funny TikTok meme. That's like, just remember. On the other side of the person taking the photo, there's a guy waiting there with his fork and I'm like hurry up.
Speaker 3:I posted a while ago from TikTok something similar. It was and I caption it when you go to dinner with filmmakers. Yeah, yeah, I saw that and there was just one guy just sitting there wanting to eat and the girl he was with was like Up on the chair On the table zooming in on the food and like moving around and like he'd reach for like a gravy and she slapped it and like looked at him weird and just started like A chandelier.
Speaker 4:Yeah, just chandelier for the live.
Speaker 3:I love that.
Speaker 1:And the four guys just wanted.
Speaker 3:Like I just want to fucking eat. Like do people want to go to that restaurant? And they wanted a burger.
Speaker 2:Yeah, yeah, but it's funny how like this is just like?
Speaker 3:is it part of our culture now?
Speaker 2:Well, you know why I like it? Because I like to see what the regular customer is posting in reference to what the restaurant has posted its own stuff to look like as advertisement. So does it really look like that? Or are they just doing that to, you know, make it look really nice? Or I mean, I'm sure they are to an extent right Like dressing it up, but I like to know what it actually looks like.
Speaker 3:They never actually come across many of those problems that I've seen. It's like well, this looks nothing like the photo. Like I've rarely ever come across situations like that. Well, like.
Speaker 4:McDonald's will actually paint their food to make it look like it's Right like food styling.
Speaker 2:I'm talking to restaurants here.
Speaker 1:I don't know, I'm just throwing that pit in there.
Speaker 3:No, yeah, yeah, and it's like completely unedible.
Speaker 4:Oh yeah, it's all made out of like Food styling, yeah, yeah.
Speaker 1:In Japan. They got really good with it. They have those like displays of like this is what the food looks like and it's purely made of plastic and just in the window, this is a thing.
Speaker 5:Hmm, actually I heard someone had a doctor once who had a. You know they just had a plate in their doctor's office where they left fries and a burger like for a whole year and was barely disintegrating from McDonald's Like just to show you what the food like.
Speaker 3:Oh yeah, no that.
Speaker 2:That's true, yeah.
Speaker 3:It was a regular. I think it was a hamburger and you bought it like a decade ago. Yeah, it's like a lookbook. It just looked a little dry, but that was it. Like there was no fucking mold on it. There was like, oh yeah, it was like it's plastic. Well, now I know how I feel so sick.
Speaker 5:Well, I might take some food photos this week. I'll go to Sky360 on Saturday, so we'll see how it is Okay.
Speaker 3:Cool. Yeah, allow yourself to take the photos wrong, it's okay.
Speaker 5:It's okay, you do you. Man, after I just said like, oh, I'm restraining myself. Yeah, I probably won't.
Speaker 2:Well, how do you feel about it?
Speaker 3:I think I just kind of said my point about it. Sorry, should I drop some water or something? My opinion is that it doesn't really serve a purpose other than like inflating me. If I cook it, I'm doing it directly to show all y'alls that I'm having something better than what you're fucking having. That is the only reason I do it. So when you see it on Instagram and those stakes were fucking unbelievable- I posted a.
Speaker 3:Instagram story yesterday. Two stakes. I bought at a local butcher store, calgary Meats. They were an inch and a half. They cut sirloins really really nicely lean sirloins Unfuckably well like so so good. Nice, just pan fried them. A little bit of olive oil, some pepper.
Speaker 5:Is that the place next to Bonocero?
Speaker 3:Yeah, yeah, that's the place. I wanted to check that out. Yeah, they have really really good, really really good meats. But yeah, that's that's my opinion, like I if I'm cooking it. I'm doing it just to not really piss other people off.
Speaker 2:Show off a bit.
Speaker 3:Yeah, show off, because I'm so modest, like that. And but as for other people doing it, yeah, I look at it like, like if you didn't make it and you're just taking the photo of something like a chef made or somebody else made. It's that whole fucking filmmaker going out for dinner thing. It's like it's not really. Is it really about the food? Like, because, yeah, I think it's more about them doing the same thing that I'm doing, only they're kind of bragging about something that they're about to eat and pay for. Yeah, they have no idea how it was made or anything else. Like, I guess I would do that, like, if I owned a fucking like like a van Gogh or something. I'd be like oh, look at my van Gogh, I'd be in love with that in every space, but it's not the same. Like, I didn't fucking paint it. I'm not fucking Van Gogh.
Speaker 2:That's the way I look at it. I take pictures of everything when I'm traveling because I want to remember it.
Speaker 5:Yeah that's a good reason just to remember it yeah. Don't keep photos on my phone to be, you know, go through old photos. Oh, I ate that.
Speaker 3:That was so good, yeah, yeah, I remember that like Croatian seafood and stuff like that. I was like I'm like I don't remember taking so many photos of like farmers markets and fish markets in Croatia.
Speaker 5:Yeah.
Speaker 3:Because, like I'm like didn't I go like the waterfalls and did I go to split and stuff like that and like why is half of my real like food?
Speaker 1:market yeah.
Speaker 5:But you got me thinking about, you know, whether I agree with people taking photos of their food or not. I'm thinking about my initial reaction when I see food photos online. Like you know, when you're just scrolling and I see a food photo, like yeah, usually I think like oh, that looks good, like I'm glad they're enjoying it, like I guess that's my initial reaction. But when you see someone thought of them taking photos, somebody waiting to eat on the other end and.
Speaker 5:I'll let bullshit. I think like, oh, that's fucking stupid. But yeah, it depends what end you see it from, I guess, yeah, and I mean, like it's just that.
Speaker 3:It's just that natural ritual that we as humans have evolved as part of our eating ritual to take a photo of our food and like, whether we share it or not it doesn't really matter, but it's like, if you do share it, is it because you're like? What is the reason you're showing that? It's just, it still confuses me. That's the point I'm trying to make. It's like, are you trying to like boast to other people? Are you just happy you're about to eat this?
Speaker 1:Like yeah, when.
Speaker 4:I think, about it.
Speaker 1:I wouldn't ever like take photos of probably like a more like like a serialized chain or like something I guess, something super fancy I would, just for the memory, like I'm going to spend $100 on this tiny little plate of peas so I'm going to take a photo of it. But normally I'm like taking photos. I don't really take photos, but when I do it's like a mom and pop shop and they have like their the sandwiches, like a $50 sandwich somewhere else, but it's really good, Just my. My opinion is, if you're going to be sharing the photo, at least that's shout out the restaurant.
Speaker 4:Like make sure it's like yeah, first take should be, Once you're all smoked meat shop.
Speaker 1:That's one of my favorite places. Yeah, like, yeah, like, do like, spread the word on good places.
Speaker 2:Yeah, especially it is actually about the food.
Speaker 3:Let's mention. You know not just what the food is, but you know where can other people experience it, stuff like that, yeah.
Speaker 1:Yeah, especially the mom and pop shops like COVID hit them hard, and the ones that are still around need help, still like they need all of our support.
Speaker 3:There you go. I'm changing the world, making the world a better place. One hashtag after another.
Speaker 5:I kind of like it when I see people, they probably do it for a joke. But if you ever see people post like really shitty food pics, like they're like oven chicken nuggets and soggy fries and it's like oh, my life is better.
Speaker 3:That's true. I've seen some people posting and you know they're posting because they're bragging about it and you're like, yeah, like it's hard to tell, Are you bragging or? Joking, well, yeah, because underneath will be like home cooked roasted chicken dinner and I look at it and I'm like like there's no browning on it or anything like that. It looks like it was boiled.
Speaker 2:Good job, kiddo. Maybe they didn't know how to use the camera right.
Speaker 1:They took raw photos so there's no color in them at all.
Speaker 3:Yeah, I mean, I'm just saying Maybe the problem is that our phone is always attached in one of our hands at all the time.
Speaker 5:Well, it's funny because people would never waste actual film on like food photos, like growing up I never saw someone with a real camera with film taking food photos. No, because you take pictures of things that are important.
Speaker 1:Yeah, it's people. It's because you, instead of film, you spent expensive oil paints to draw orange peels.
Speaker 2:That was a huge, thing, oh yeah.
Speaker 5:That was a big loading thing. Yeah, I'm thinking of the old Campari posters and stuff.
Speaker 3:You know that pineapples were so rare at one point that King George of England actually commissioned an oil painting of him holding one. Yeah, because I think he was the only one in the family that had this Just picturing him like this?
Speaker 5:No, it is.
Speaker 4:It's him standing there holding it like this, because it was like 500 years ago it was like this fucking thing.
Speaker 1:He started from the bottom over here. I mean all the King of England and me with my can, my can of pre-cut Ringed pineapples, ringed pineapples that I'm going to grill with two Do you think to the side of your hand?
Speaker 3:Yeah, with the cheapest barbecue sauce I have.
Speaker 1:You mean like King's? You know my barbecue sauce. I love my barbecue sauce, I don't mind it on chicken.
Speaker 3:I used to hate it on chicken. I like it on chicken now. I used to love it on steak? I wouldn't even bother putting that on steak right now. Oh.
Speaker 5:I love the thing for HP sauce.
Speaker 1:Oh, you're fancy. Hp sauce is sour ketchup and I will never step down from my hill bed.
Speaker 5:It's all over the English Brown sauce. It was called brown sauce, brown sauce.
Speaker 4:Yeah.
Speaker 3:Well, I promised it, so I'm going to deliver it. We're going to end on that note. Is there any final thing you'd like to say, allison?
Speaker 2:Well, thanks for having me.
Speaker 3:Yeah.
Speaker 2:Fun talking about food.
Speaker 3:And other things.
Speaker 2:Buy the book.
Speaker 3:The book is called Chef Eats recipes and techniques by Allison McNeil CCC. You can find you can get a hold of Allison on Instagram, chef eats.
Speaker 2:YYC.
Speaker 3:I believe, is your.
Speaker 2:Yeah, my main page is Chef Allison Bebes.
Speaker 3:Chef Allison Bebes on Instagram and we will post the Instagram and where, what the book looks like and a couple of links to where you can purchase the book on our Patreon and on our Instagram page as well.
Speaker 5:So Allison thanks for being here.
Speaker 3:As always, it's a pleasure.
Speaker 2:Thank you.
Speaker 3:I'm insanely hungry right now.
Speaker 5:Yes, so I need something. I have bad dreams, yeah.
Speaker 4:It'll be worth it All right.
Speaker 3:That's it for us. We're the Archety Dudes Again, all of you that are listening and that have stuck it through to the end. If you want to help independent artists like ourselves, head over to our Patreon. I think you can find our Patreon on our Instagram and, yeah, we're going to call it an end to that. So, thanks everybody. Bye.
Speaker 1:Bye. Oh man, I am so hungry. I just want to have like an entire jar of